Pain Cocotte (bread cooked in a cast iron dish)

A cocotte is a cast iron dish with a lid on that we use to make slow-cooking dishes like Boeuf Bourguignon. It is a must have in any French kitchen. Most families in France have a few in their cupboard of different shapes and sizes to suit different uses. In this recipe, we are going to use the cocotte to cook our bread. The result is a a well risen bread with a beautiful crust.

(Source: Choupinette28 from Supertoinette forum)


300g water
1 sachet dried instant yeast (or 20 g of fresh yeast)
200g plain flour
300g bread flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp oil

  1. Put the water and yeast in the TM bowl and set 37C, 3 min at speed 1 to warm up the water
  2. Add the 2 flours, salt, sugar and oil
  3. Lock the lid and set timer to 4 min and press the Knead button
  4. Tip out the dough in an oiled bowl, cover and leave to rise in a warm place for 1 hour
  5. Line the cocotte with some baking parchment or silicone sheet
  6. Punch down the dough to get rid of the air and form into a ball and place inside the cocotte
  7. Cover and leave to rise in a warm place for an hour (try not to open the lid, have faith that it has risen enough!!)
  8. Put in a cold oven and set the oven temperature to 250C for 30 min
  9. Remove the lid and cook in the oven for a further 5 min at the same temperature to brown
  10. Tip out the bread onto a grid to cool down.

5 Responses to Pain Cocotte (bread cooked in a cast iron dish)

  1. It’s OK now …ii’ve had a notification of a new post ! Yesssssssss !!!!!!
    Never made this bread ……
    Good continuation !! kisses !!

  2. yes nonomix ça marche .
    j’ai reçu une notification.
    le pain cocotte je le fais souvent et c’est hummmmmmmmmmmm

  3. J’adore ce mode de cuisson, ça donne toujours un super résultat ! Plein de gros bisous !!!!

  4. I love your food website, I hope to visit it often to share comments and the love of french food with you. I am so thankful for the resources out here on the internet that lead me back to discovering what it really was “missing” from my life of enjoying food. It was the “gourmet” aspect of it all. Please continue bringing some of the best homemake or otherwise food journaling to me (us) here, in the USA. I love it, no more poorly written other food sites that are now border-line “boring” and not really grass roots, glamorous or endearing to someone who loves food for everything it has to offer!

    • French Foodie

      Hi Hope, thanks for your comment! The idea of this blog is indeed to share authentic French recipes with a broader audience so please continue to visit for more yummy and easy French cooking!

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